Arugula, Cherry and Goat Cheese Salad Recipe (2024)

Made this for 10 people and used balsamic with fresh lemon juice because could not find sherry vinegar in small town we were staying. Forgot the tarragon. Absolute raves despite the changes. Have also since made it using honey goat cheese and fig goat cheese (and the tarragon). The sweetness contrasts nicely with the salty pistachios and the sharpness of the arugula.

I made this last night with the ingredients I had on hand since I had some lovely arugala to start off with. Dried tarragon subbed for the fresh in the dressing, and some chunks of blue cheese replaced the goat cheese. The dressing was really good with the cherries and cheese. I can't wait to try it with goat cheese the next time when I plan for the salad.

I don’t understand the first ‘equation’: blah + blah + etc = mint??Just come right out and say: “I didn’t bother to make the recipes we were given. I made something completely different, but it was delicious.”

Delicious. We didn't have tarragon so we used fresh basil. What a great way to enjoy cherries in season!

Simple, spectacular dressing! Don't skimp on the salt. Tried with feta the first time, since I had it, and the next time used goat cheese. The latter provides a creaminess that contrasts well with the acids in the fruit and dressing, owing to less salt. I passed cheese around to accommodate diets. Next time will try maple roasted pecans instead of almonds (toasted slivers). Second time I also added cut plums, which makes a great sub for tomatoes in most salads, if you're allergic (as I am).

Serious modifications based on 2 recipes. 3+ c stone fruit + sugar+ lemon = mint. Argulu + market greens + chives. Dressing olive oil + lemon juice + dijon mustard + salt + pepper + 1 tble marmelaide + honey. Fruit macerated for about 4 hours until very cold. Then tossed with argula and topped with pistachios and chevre. Big hit. The fruit was very cold and refreshing.

I look forward to cherry season each spring to make this salad, much loved by everyone I serve it to.

Use Feta instead of goat cheese

Used pumpkin seeds & feta. Versatel and delicious!

I added pancetta to this and used chopped, roasted pistachios and lovely dried cherries. The dressing is simple yet perfect. Everyone loved it!

Made a nice side with cold chicken on a hot summer evening. Used blueberry infused balsamic vinegar, fresh tarragon and fresh arugula from the garden. Used toasted pecans instead of pistachios as that’s what I had. I imagine that pistachios would add a nice bit of sweetness.

Over the years, I started to add a bit of farro to this salad. Serve along side duck breast seared with a bit of maple syrup. Perfect!

This salad is one of the best I’ve ever made!Followed recipe exactly with the exception of using lovely dried cherries instead of fresh. They worked very well but I’m looking forward to using fresh.

I made this last night using dried cherries since it’s what I had on hand. Loved it. Would definitely make this again and look forward to using fresh cherries when they’re in season again.

This was so simple with a great complement of flavors. I didn’t have tarragon so I used fresh basil instead. It is a company-worthy salad both in flavor and presentation.

Delicious in its simplicity. I think almonds and cherries are a natural combination. I omitted the tarragon, not my favorite herb. Added tender parsley leaves instead.

Very good. Made exactly as in recipe with rainier cherries and pistachios. Group of 10 foodies gobbled up every morsel. Next time will try marcona almonds. The pistachios didn't come through as much as I expected. Wonderful use of cherries. Will be making again soon.

Made this for 10 people and used balsamic with fresh lemon juice because could not find sherry vinegar in small town we were staying. Forgot the tarragon. Absolute raves despite the changes. Have also since made it using honey goat cheese and fig goat cheese (and the tarragon). The sweetness contrasts nicely with the salty pistachios and the sharpness of the arugula.